This past Friday, Log Lunch welcomed Stephanie Bosley to speak about tackling hunger and poverty in Northern Berkshire County. Born and raised in North Adams, Bosley has built a career of working in human services in around Berkshire County, before stepping into the role as executive director of the Berkshire Food Project.
Bosley opened her talk by reviewing the history of North Adams. While the economic and environmental challenges of the 1980’s and 1990’s often assumes the primary narrative of the town, she reminded us that its past is actually more complex; in the 1930’s, for example, high levels of industrial productivity in the form of water-powered mills and factories created prosperity for North Adams, and people traveled from all over to visit. Fast-forwarding to 1985, Bosley described the economic boom brought on by Sprague Electric, the company that employed 4,137 people in the town by 1966 and only continued to grow. However, upon the company’s closure in 1980, there were severe environmental and economic consequences, including contamination in waterways leading to the condemnation of multiple homes, and the steady decrease in population due to the lack of large-scale employers replenishing job opportunities.
Other factors, including the fact that 76% of housing units in North Adams were built pre-1970, as well as the trend of investors buying apartment buildings and increasing the rent, have resulted in evictions for low income families. This has also created a rise in homelessness. Bosley mentioned that throughout Berkshire County, human services such as BFP have witnessed an increase in substance abuse and mental health issues. Community members are also experiencing intergenerational poverty, unable to access upward mobility due to the lack of economic replenishment and opportunity for low-income families–in North Adams but also throughout the country.
Bosley emphasized that these factors, caused by existing structures in our society that perpetuate inequity, result in food insecurity. In addition to seeing a rise in people seeking emergency safety net programs, Bosley and BFP have seen a notable increase in community members seeking food services: BFP has already served 16,323 people by August of this year, higher than the 14,995 individuals they had served by this time in 2023. Started by a Williams College Student in 1986, the mission of the Berkshire Food Project has been to alleviate hunger, food insecurity, and social isolation in a dignified, respectful manner. As Bosley said, “Anyone can walk through our doors,” meaning that truly any community member in need can come and get two meals, filling their plates with any amount of food they would like. The meals, which always include a vegetarian option, are sourced from the food bank of Western MA, retail donations from Walmart, Stop N’ Shop and Big Y, as well as farm fresh produce from Caretaker Farm and Full Well Farm during the summer. BFP also ensures that every meal made goes back into the community somehow; any leftovers are sent to food shelters or homeless agencies.
Bosley rounded out the importance of community engagement by emphasizing that anyone can and should volunteer at BFP. She encouraged her audience to “first and foremost, be kind to your neighbor,” to come volunteer at BFP or, better yet, come have a meal. Make conversation. Forge a connection over shared food. And, if you’re looking for other ways to contribute, Bosley recommended donations–both in the form of skilled labor as well as monetary gifts–as well as the importance of voting in local and national elections, for leaders and policies that seek to invest in housing, increasing minimum wage, and providing services to those in need. She finished her talk on a note of empowerment for community members who rely on these services, as well as anyone who considers themselves part of a community, drawing out the importance of tackling inequity by forging bonds, through contribution as well as connection.
Log Lunch goers enjoyed a meal inspired by the cuisine of Trinidad and Tobago this week, including a callaloo soup with onions from Chenaille’s Farm, kale from Full Well Farm and winter squash from Big Foot Farm. The sides included chickpea doubles, rice, a cucumber chutney AND a mango chutney, and the mixed green salad with bell peppers also from Chenaille’s, and radishes from the Parson’s Garden. For desert, the cooks brought platters of the famous Log Lunch pumpkin chocolate chip cookies.
BY CAMPBELL LEONARD ’25